* Knead all ingredients in about five minutes in the food processor * dough in a Reindl sieved with flour or possibly gratin form (perhaps cover with a clean cotton cloth) * in about 10 to 12 hours in the refrigerator (in between perhaps once beat the dough on a floured work surface and put again in the container to cool) * dough from the refrigerator (it should now be well risen) and turn out onto a floured work surface – no longer knead! * With a kitchen knife or possibly a spatula, divide the dough into several elongated pieces, then take piece by piece with both hands and turn in itself about twice (no longer go!) and put on a baking sheet lined with parchment paper * put the baking sheet in the oven heated to about 240 ° C – after about a quarter of an hour reduce the temperature – bake a total of about half an hour (depending on the desired browning).
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